4- AND 5-Phenyl pentenal acetals

ABSTRACT

4- and 5-Phenyl pentenal acetals having the structure: ##STR1## wherein one of X and Y is phenyl and the other of X and Y is hydrogen and A is the moiety: ##STR2## WHEREIN R b  and R b  &#39; are separately the same or different lower alkyl or R b  and R b&#39;  taken together form a lower alkylene group. The compounds are used to impart flavors and fragrances to consumable materials.

This application is a continuation-in-part of applicants' copendingapplication Ser. No. 507,542, filed on Sept. 19, 1974, which, in turn isa division of applicants' parent application Ser. No. 283,632 filed onAug. 25, 1972, now U.S. Pat. No. 3,862,340 issued on Jan. 21, 1975.

BACKGROUND OF THE INVENTION

The present invention relates to certain 4- or 5-phenyl pentenal loweralkyl or lower alkylene acetals which are used to alter the flavorand/or aroma of consumable materials. These acetals may also act asprecursors for their corresponding free aldehydes which alter the flavorand/or aroma of consumable materials.

There has been considerable work performed relating to substances whichcan be used to impart flavors and fragrances to various consumablematerials. These substances are used to diminish the use requirement ofnatural materials some of which may be in short supply and to providemore uniform properties in the finished product. Citrus flavors, walnutflavors, chocolate flavors, cinnamon flavors, green vegetable flavors,watermelon flavors, cucumber flavors, green floral aromas, green twiggyaromas, and cinnamon aromas are particularly desirable for many uses inconsumable materials.

3-Phenyl-pentenals have been suggested in U.S. Pat. application Ser. No.43,555, filed June 4, 1970 now U.S. Pat. Nos. 3,694,232 for use in cocoaflavors whereby notes characteristic of milk chocolate are provided.

3-Phenyl-4-pentenal is indicated to cause the chocolate beverage to havea fuller, richer sweet milk chocolate flavor. U.S. Pat. No. 3,582,360issued on June 1, 1971 discloses certain 2-phenyl-2-alkenals as beinguseful for preparing flavoring compositions and food compositions,particularly those having chocolate or cocoa flavors and/or aromaqualities. Thus, for example, the compound 5-methyl-2-phenyl-2-hexenalis indicated therein to alter imitation cocoa flavor so as to provide amore natural cocoa flavor and impart a character of bitter chocolate.

Acetals are shown to be useful in fragrance formulation at Column 2,lines 50-65 of U.S. Pat. No. 3,636,113. Such acetals have thestructures: ##STR3## wherein R₁ and R₂ are either hydrogen or loweralkyl; wherein R₃ and R₄ are the same or different lower alkyl groups,and wherein n is 1 or 2 and lower alkylene cyclic acetals having thestructure ##STR4## Wherein R₅ is lower alkylene.

In U.S. Pat. application Ser. No. 43,555 mentioned above, mention ismade of the diethyl acetal of 3-phenyl-4-pentenal and the diethyl acetalof 3-phenyl-3-pentenal; but only as intermediates for producing3-phenyl-3-pentenal and 3-phenyl-2-pentenal from 3-phenyl-4-pentenal.

In West et al. "Synthetic perfumes: their Chemistry and Preparation,"published by Edward, Arnold & Co., London, England, in 1949, on page 315cinnamaldehyde dimethyl acetal is stated to "have a fine cinnamon-cassiaodor which renders it useful in some Chanel-like fancy perfume and inoriental types like Tabac Blond and Fleur de Tabac". Cinnamaldehydediethyl acetal is also reported. These materials have the followingstructures: ##STR5## wherein R is methyl or ethyl.

Cinnamaldehyde diethyl acetal is reported in "Perfume and FlavorChemicals (Aroma Chemicals)" by S. Arctander (published by the author inMontclair, N.J. 11969) as having a "faint but fresh green slightly spicyoily sweet odor and a mild and oily sweet taste. Arctander goes on tostate: "since this acetal - like most other acetals - is unstable undermildly acid conditions it finds little if any use in flavorcompositions". In addition, Arctander also reports cinnamaldehyde2,4-dihydroxy-4-methyl-pentane acetal as "soft, tenacious, natural,cinnamon type odor not nearly as harsh as cinnamic aldehyde yet rich andlasting as aldehyde itself." Cinnamic aldehyde dimethyl acetal is alsoreported by Arctander and with reference to this acetal Arctanderstates: "It should be noted that pure, aldehyde-free acetal ispractically colorless and carries little or no odor similarily to thealdehyde". The ethylene glycol acetal of cinnamic aldehyde is indicatedby Arctander to be useful in flavor compositions, such as all spice,cassia, cinnamon, clove and various spice blend and it is stated byArctander to have a sweet spicy cinnamon all spice taste not quite assweet as the aldehyde. It should be noted that cinnamic aldehydeethylene glycol acetal is on the GRAS list and has been given F.E.M.A.No. 2287.

The cinnamic aldehyde acetals of the prior art are not considered toimpart certain desired qualities to consumable materials which acetalsof 4- and 5 -phenyl-pentenals of this invention are capable of doing asmore specifically described below.

The prior art cinnamic aldehyde acetal noted above, however, beingunsaturated in a position α,β- to the acetal moiety, are relativelyunstable even in aqueous media.

THE INVENTION

It has now been discovered that novel solid and liquid foodstuff andflavoring compositions as well as novel aroma imparting compositionshaving citrusy, and/or walnut, and/or chocolate, and/or cinnamon, and/orgreen vegetable, and/or watermelon, and/or cucumber, and/or greenfloral, and/or green twiggy characteristics found in quality essencesand essential oils may be provided by the utilization of certaincompounds of the class of 4- and 5-phenyl-pentenals and lower alkyl andlower alkylene acetals thereof.

Furthermore, certain lower alkyl and lower alkylene acetals of the 4-and 5-phenyl-pentenals of this invention will act as precursors informing the corresponding free aldehydes of this invention. These"precursors" are uniquely useful in that they may be included,preferably, as part of a solid flavor or fragrance imparting compositionwhich is capable of being stored for an indefinite period of time priorto use in a liquid foodstuff or in a perfume formulation or in acologne. At the point of ultimate use of the flavor or fragranceimparting material, such higher molecular weight acetal is hydrolyzeddue to the presence of other acidic constituents and/or an aqueousmedium and due to the liquid phase of the material in which it is used.

The term "4- or 5-phenyl-pentenal and lower alkyl and alkylene acetalsthereof" as used herein is intended to encompass compounds having thestructure: ##STR6## wherein one of X or Y is phenyl and the other of Xor Y is hydrogen; wherein one of the wavy or dashed lines is acarbon-carbon double bond and the other two of the wavy or dashed linesis a carbon-carbon single bond; wherein the dashed line is a single bondwhen X is hydrogen; and wherein A is a moiety selected from the groupconsisting of ##STR7## wherein R_(b) and R.sub. b ' are the same ordifferent lower alkyl or R_(b) and R.sub. b ' taken together form alower alkylene group.

Specific examples of compounds falling within the scope of the foregoingstructural formula include, without limitation, the following:

5-phenyl-4-pentenal

5-phenyl-2-pentenal

4-phenyl-4-pentenal

4-phenyl-3-pentenal

4-phenyl-2-pentenal

5-phenyl-4-pentenal diethyl acetal

5-phenyl-2-pentenal diethyl acetal

4-phenyl-4-pentenal diethyl acetal

4-phenyl-3-pentenal diethyl acetal

4-phenyl-2-pentenal diethyl acetal

5-phenyl-4-pentenal dimethyl acetal

5-phenyl-2-pentenal dimethyl acetal

4-phenyl-4-pentenal dimethyl acetal

4-phenyl-3-pentenal dimethyl acetal

4-phenyl-2-pentenal dimethyl acetal

5-phenyl-4-pentenal ethylene acetal

5-phenyl-2-pentenal ethylene acetal

4-phenyl-4-pentenal ethylene acetal

4-phenyl-3-pentenal ethylene acetal

4-phenyl-2-pentenal ethylene acetal

5-phenyl-4-pentenal 1,2-propylene acetal

5-phenyl-2-pentenal 1,2-propylene acetal

4-phenyl-4-pentenal 1,2-propylene acetal

4-phenyl-3-pentenal 1,2-propylene acetal

4-phenyl-2-pentenal 1,2-propylene acetal

5-phenyl-4-pentenal methyl ethyl acetal

5-phenyl-2-pentenal methyl ethyl acetal

4-phenyl-4-pentenal methyl ethyl acetal

4-phenyl-3-pentenal methyl ethyl acetal

4-phenyl-2-pentenal methyl ethyl acetal

5-phenyl-4-pentenal di-n-propyl acetal

5-phenyl-2-pentenal di-n-propyl acetal

4-phenyl-4-pentenal di-n-propyl acetal

4-phenyl-3-pentenal di-n-propyl acetal

4-phenyl-2-pentenal di-n-propyl acetal

5-phenyl-4-pentenal di-i-propyl acetal

5-phenyl-2-pentenal di-i-propyl acetal

4-phenyl-4-pentenal di-i-propyl acetal

4-phenyl-3-pentenal di-i-propyl acetal

4-phenyl-2-pentenal di-i-propyl acetal

5-phenyl-4-pentenal di-n-butyl acetal

5-phenyl-2-pentenal di-n-butyl acetal

4-phenyl-4-pentenal di-n-butyl acetal

4-phenyl-3-pentenal di-n-butyl acetal

4-phenyl-2-pentenal di-n-butyl acetal

5-phenyl-4-pentenal 1,3-n-butylene acetal

5-phenyl-2-pentenal 1,3-n-butylene acetal

4-phenyl-4-pentenal 1,3-n-butylene acetal

4-phenyl-3-pentenal 1,3-n-butylene acetal

4-phenyl-2-pentenal 1,3-n-butylene acetal

The instant invention furthermore is intended to encompass certain novelcompounds included in the above-mentioned list. These novel compoundsare broadly defined by the structure: ##STR8## wherein one of X and Y isphenyl and the other of X and Y is hydrogen and A is a moiety selectedfrom the group consisting of ##STR9## wherein R_(b) and R.sub. b 'separately are the same or different lower alkyl or R_(b) and R.sub. b 'taken together form a lower alkylene group.

Specific examples of these novel compounds are:

5-phenyl-4-pentenal

4-phenyl-4-pentenal

5-phenyl-4-pentenal dimethyl acetal

4-phenyl-4-pentenal dimethyl acetal

5-phenyl-4-pentenal diethyl acetal

4-phenyl-4-pentenal diethyl acetal

5-phenyl-4-pentenal ethylene acetal

4-phenyl-4-pentenal ethylene acetal

5-phenyl-4-pentenal 1,2-n-propylene acetal

4-phenyl-4-pentenal 1,2-n-propylene acetal

5-phenyl-4-pentenal 1,3-n-butylene acetal

4-phenyl-4-pentenal 1,3-n-butylene acetal

5-phenyl-4-pentenal di-n-butyl acetal

4-phenyl-4-pentenal di-n-butyl acetal

5-phenyl-4-pentenal di(2-methyl-1-propyl)acetal

4-phenyl-4-pentenal di(2-methyl-1-propyl)acetal

Examples of food flavor and fragrance properties of the 4- and5-phenyl-pentenals which are preferred in the practice of the instantinvention are as follows:

1. 4-Phenyl-4-pentenal:

Aroma: Green, balsamic fatty; faint woody, nutty, twiggy, citrus cortex;includes a slight green spice-like aromatic nuance.

Taste: at 0.5 ppm has a fresh walnut kernel pumpkinseed-like taste. At 2ppm has an additional watermelon cucumber character. At 10 ppm has agreen primary flavor and a metallic, cedar, watermelon rind secondaryflavor. Threshold level: 0.1 ppm.

2. 4-Phenyl-2-pentenal:

Aroma: Has a green, twiggy, cuminic, cortex-like, cinnamon, carvone-likearoma.

Taste: at 1 and 2 ppm it has a sweet chocolate-like rosy aroma. At 1 ppmhas sweet and melon notes. At 2 ppm has a milk chocolate character. At10 ppm primary flavor is floral and woody and has a secondary cedarflavor. Threshold level: 1 ppm.

3. 5-Phenyl-4-pentenal:

Taste: At 2 ppm has a fruity, characteristics fresh grapefruit note. At10 ppm has a green primary flavor and a floral, watermelon, rindsecondary flavor. Threshold Level: 1 ppm.

Aroma: Has a green slight cinnamon note with a natural fattiness.

4. 5-Phenyl-2-pentenal:

Aroma: Has a green, cutgrass, linseed, cinnamon, sweet aromatic, citrus,lemon and lime-like aroma. At 1 ppm has a light rosy aroma.

Taste: At 2 ppm has a sweet, cinnamon bark like taste with a grapefruitnote. At 10 ppm has a green primary flavor with a floral, watermelon,rind secondary flavor. Threshold level: 1 ppm.

As used herein in regard to flavor the term "alter" in its various formsmeans supplying or imparting a flavor character or note to an otherwisebland, relatively tasteless substance, or augmenting the existing flavorcharacteristics where a natural flavor is deficient in some regard, orsupplementing the existing flavor impression to modify its quality,character or taste.

As used herein the term "foodstuff" includes both solid and liquidingestible materials which usually do, but need not, have nutritionalvalue. Thus, foodstuffs include meats, gravies, soups, conveniencefoods, beverages, dairy products, candies, vegetables, cereals, softdrinks, snacks and the like.

The preparation of 5-phenyl-4-pentenal and 4-phenyl-4-pentenal is mostpreferably carried out by means of reaction of a phenyl allyl bromide(e.g. cinnamyl bromide, ##STR10## where it is desired to produce5-phenyl-4-pentenal and α-bromomethyl styrene; ##STR11## where it isdesired to produce 4-phenyl-4-pentenal) with the lithium salt of aSchiff base of acetaldehyde with a primary amine (e.g. a Schiff base ofacetaldehyde with cyclohexylamine, or t-butylamine or isopropylamine)thereby forming a 4- or 5-phenyl-4-pentenal Schiff base. This Schiffbase is then hydrolyzed thus forming the desired free aldehyde. The freealdehyde may, if desired, then be reacted with a suitable orthoformateand, in addition, a lower alchohol or mixture of different loweralcohols or a lower alkylene glycol or a mixture of lower alkyleneglycols or a mixture of lower alcohols and lower alkylene glycols in thepresence of an acidic reaction promoter such as paratoluene sulfonicacid, hydrochloric acid or a source therefor such as acetyl chloride,thus forming one or a mixture of lower alkyl acetals and/or loweralkylene glycol acetals which are also useful in our invention. Thereaction sequence is generally illustrated as follows: ##STR12## whereinn is zero when m is 1 and n is 1 when m is zero; and wherein R_(b) andR.sub. b ' taken separately are the same or different lower alkyl, e.g.methyl, ethyl, n-propyl, i-propyl, n-butyl, t-butyl or i-butyl and R_(b)and R.sub. b ' taken together form a lower alkylene group, e.g.1,2-ethylene; 1,3-propylene; 1,3-butylene; 1,4-butylene; and1,2-propylene. A specific illustration of this reaction sequence is asfollows: ##STR13##

The preparation of the reactant, the lithium salt of the Schiff base ofacetaldehyde is carried out by first forming a Schiff base of an amine,such as cyclohexylamine or isopropyl amine with acetaldehyde. An organolithium compound in a suitable solvent (e.g. n-butyl lithium or phenyllithium in hexane, diethyl ether benzene or mixtures thereof) is thenintimately admixed with an amine such as diisopropyl amine ordi(trimethylsilyl) amine to form a lithium amide salt. To the resultingsolution at 0° C, the Schiff base ia added thereby forming the lithiumsalt of the Schiff base. The reaction between the lithium salt of theSchiff base thus formed and the phenyl allyl bromide is best carried outin equimolar proportions at temperatures in the range of -70° C up to+30° C, the most preferable technique being to allow the reaction massto warm up from -70° C up to +20° C. The subsequent acidification ispreferably carried out at a pH of approximately 1 using, preferablyhydrochloric acid or sulfuric acid.

The preparation of 5-phenyl-2-pentenal and, 4-phenyl-2-pentenal and4-phenyl-3-pentenal may be carried out (1) by means of reaction of aphenyl lower alkanal (e.g. hydrotropaldehyde, ##STR14## where it isdesired to produce 4-phenyl-2-pentenal; phenyl-n-propionaldehyde,##STR15## where it is desired to produce 5-phenyl-2-pentenal) with alithium salt of a Schiff base of acetaldehyde produced according to theconditions set forth above (e.g. a Schiff base of acetaldehyde withcyclohexylamine) thereby forming a phenyl hydroxyl-substituted pentanalSchiff base. This hydroxyl-substituted pentanal Schiff base is thentreated with acid thereby forming a phenyl pentenal or a mixture of twophenyl pentenals (since in certain cases, e.g. when producing4-phenyl-2-pentenal and 4-phenyl-3-pentenal but not when producing5-phenyl-2-pentenal, when the hydroxyl derivative is dehydrated toisomers with the double bond in two adjacent positions will be formed).(2) If desired, these isomers (when such isomeric mixtures are formed)may be separated by standard separation techniques, e.g. distillation orGLC techniques. (3) The pure isomers or mixtures thereof may, ifdesired, then be reacted with a suitable orthoformate and in addition alower alcohol or a mixture of different lower alcohols or a loweralkylene glycol or a mixture of lower alkylene glycols or a mixture oflower alcohols and lower alkylene glycols in the presence of an acidicreaction promoter, such as paratoluene sulfonic acid, hydrochloric acidor a source therefor, such as acetyl chloride one or a mixture of thelower alkyl acetals and/or alkylene glycol acetals useful in ourinvention. The reaction sequence is generally illustrated as follows:##STR16## wherein R_(a) is hydrogen or methyl; n is zero when R_(a) ismethyl; n is 1 when R_(a) is hydrogen; wherein p is 1 or 2; one of thewavy or dashed lines represents a double bond and the other of the wavyor dashed lines represents a single bond; wherein when R_(a) is hydrogenthe dashed line is a single bond only; wherein when the dashed line is adouble bond p is 1 and when the wavy line is a double bond p is 2; andwherein R_(b) and R.sub. b ' taken separately are the same or differentlower alkyl, e.g. methyl, ethyl, propyl, i-propyl, n-butyl, t-butyl, ori-butyl and R_(b) and R.sub. b ' taken together form a lower alkylenegroup; e.g. 1,2-ethylene; 1,3-propylene; 1,3-butylene; 1,4-butylene and1,2-propylene. A specific illustration of this reaction sequence is asfollows: ##STR17##

In the foregoing reaction sequence the initial reaction between thephenyl lower alkanal and the lithium salt of the Schiff base ofacetaldehyde is best performed in the presence of a non-reactivesolvent, such as benzene or ether at temperatures of the order of -70° Cup to +20° C. It is best to mix the reactants at -70° C and allow thereaction mass to slowly warm to room temperature. Furthermore, it ismost preferable that the reactants be in equimolar proportion. Theconcentration of reactants in the solvents can vary from 0.5 molar up to3 molar. The subsequent acidification which also gives rise to an insitu dehydration is most preferably performed using an aqueous oxalicacid solution and steam distilling the reaction products from the saidaqueous oxalic acid solution.

The preparation of 5-phenyl-2-pentenal and its dilower alkyl acetals andlower alkylene acetals is preferably carried out by (l) first formingthe free 5-phenyl-2-pentenal in one step by reacting a tri-substitutedformyl methylene phosphorane (e.g. formyl methylene triphenylphosphorane) with phenyl propionaldehyde. The reaction is carried out ina non-reactive solvent, such as benzene, toluene, xylene, ortetrahydrofuran at or below reflux conditions preferably and mostconveniently at atmospheric pressure. The mole ratio of the tworeactants is preferably maintained at 1:1. The reactant concentration inthe solvent may vary from 0.1 molar up to 2 molar. (2) The5-phenyl-2-pentenal may, if desired, then be reacted with a suitableorthoformate and in addition a lower alcohol or a mixture of differentlower alcohols or a lower alkylene glycol or a mixture of lower alkyleneglycols or a mixture of lower alcohols and lower alkylene glycols in thepresence of an acidic reaction promoter, such as paratoluene sulfonicacid, hydrochloric acid or a source therefor such as acetyl chloride,thus forming one or a mixture of the lower alkyl acetals and/or alkyleneglycol acetals useful in our invention. The reaction sequence isillustrated as follows: ##STR18##

When the materials of this invention, the 4- and 5-phenyl pentenals andthe lower alkyl diacetals and lower alkylene acetals of 4- and5-phenyl-pentenals are used as food flavor adjuvants, the nature of theco-ingredients included with the 4- and 5-phenyl-pentenals and lowerdialkyl acetals or lower alkylene acetals thereof in formulating theproduct composition will, (i.e., as a foodstuff per se or alternativelyas a flavoring composition adapted to be added to a foodstuff at somesubsequent point of time) serve to alter the organolepticcharacteristics of the ultimate foodstuff treated therewith.

Substances suitable for use herein as co-ingredients or flavoringadjuvants are well known in the art for such use being extensivelydescribed in the relevant literature. Apart from the requirement thatany such material be "ingestibly" acceptable, and thus non-toxic orotherwise non-deleterious, nothing particularly critical resides in theselection thereof. Accordingly, such materials, which may in general becharacterized as flavoring adjuvants or vehicles comprise broadly,stabilizers, thickeners, surface active agents, conditioners, flavorantsand flavor intensifiers.

Stabilizer compounds include preservatives, e.g., sodium chloride,antioxidants, e.g., calcium and sodium ascorbate, ascorbic acid,butylated hydroxyanisole (mixture of 2 and 3 tertiarybutyl-4-hydroxyanisole), butylated hydroxy toluene(2,6-di-tertiary-butyl-4-methyl phenol), propyl gallate and the like,sequestrants, e.g., citric acid.

Thickener compounds include carriers, binders, protective colloids,suspending agents, emulsifiers and the like, e.g., agaragar;carrageenan; cellulose and cellulose derivatives such as carboxymethylcellulose and methyl cellulose; natural and synthetic gums such as gumarabic, gum tragacanth; gelatin, proteinaceous materials; lipids;carbohydrates; starches pectins, and emulsifiers, e.g., mono- anddiglycerides of fatty acids, skim milk powder, hexoses, pentoses,disaccharides, e.g., sucrose, corn syrup solids and the like.

Surface active agents include emulsifying agents, e.g., fatty acids suchas capric acid, caprylic acid, palmitic acid, myristic acid and thelike, mono- and diglycerides of fatty acids, lecithin, defoaming andflavor-dispersing agents such as sorbitan monostearate, potassiumstearate, hydrogenated tallow alcohol and the like.

Conditioners include compounds such as bleaching and maturing agents,e.g., benzoyl peroxide, calcium peroxide, hydrogen peroxide and thelike; starch modifiers such as peracetic acid, sodium chlorite, sodiumhypochlorite, propylene oxide, succinic anhydride and the like, buffersand neutralizing agents, e.g., sodium acetate, ammonium bicarbonate,ammonium phosphate, citric acid, lactic acid, vinegar and the like;colorants, e.g., carminic acid, cochineal, turmeric and curcuma and thelike; firming agents such as aluminum sodium sulfate, calcium chlorideand calcium gluconate; texturizers; anti-caking agents, e.g., aluminumcalcium sulfate and tribasic calcium phosphate; enzymes; yeast foods,e.g., calcium lactate and calcium sulfate; nutrient supplements, e.g.,iron salts such as ferric phosphate, ferrous gluconate and the like,riboflavin, vitamins, zinc sources such as zinc chloride, zinc sulfateand the like.

Flavorants and flavor intensifiers include organic acids, e.g., fattysaturated acids, unsaturated acids and amino acids; alcohols, e.g.,primary and secondary alcohols; esters, carbonyl compounds includingaldehydes and ketones as well as lactones; cyclic organic materialsincluding benzene derivatives; isocyclics; heterocyclics such as furans,particularly pyridines, pyrazines (particularly monoalkyl, dialkyl,trialkyl and tetraalkyl substituted pyrazines) and the like,sulfur-containing materials including thiazoles, disulfides, thiols,sulfides, aldehydes, (for example, 3-phenyl-4-pentenal,3-phenyl-3-pentenal, 3-phenyl-2-pentenal, 2-phenyl-2-pentenal, and2-phenyl-3-methyl-2-butenal; disulfides and the like; so-called flavorpotentiators such as monosodium glutamate, guanylates, inosinates,natural and synthetic flavorants such as vanillin, ethyl vanillin,diacetyl, phenethyl 2-furoate, maltol, natural gums and the like;spices, herbs, essential oils and extractives including "bitternessprinciples" such as theobromin, caffein, naringin and other suitablematerials creating a bitter effect.

The specific flavoring adjuvant selected for use may be either solid orliquid, depending upon the desired physical form of the ultimateproduct, i.e., foodstuff, whether simulated or natural, and should, inany event, be capable of providing an environment in which the 4- or5-phenyl-pentenals or dilower alkyl acetals or lower alkylene acetalsthereof can be dispersed or admixed to provide a homogeneous medium. Inaddition, selection of one or more flavoring adjuvants as well as thequantities thereof will depend upon the precise organoleptic characterdesired in the finished product; thus, in the case of flavoringcompositions, ingredient selection will vary in accordance with thefoodstuff to which the flavor and aroma are to be imparted. Incontradistinction, in the preparation of solid products, e.g., simulatedfoodstuffs, ingredients capable of providing normally solid compositionsshould be selected such as various cellulose derivatives.

As will be appreciated by those skilled in the art, the amount of 4- or5-phenyl-pentenal or di-lower alkyl acetal or lower alkylene acetalthereof employed in a particular instance can vary over a relativelywide range whereby to achieve desired organoleptic effects havingreference to the nature of the product. All parts and percentages givenherein are by weight unless otherwise specified. Thus, correspondinglygreater amounts would be necessary in those instances wherein theultimate food composition to be flavored is relatively bland to thetaste, whereas relatively minor quantities may suffice for purposes ofenhancing a composition merely deficient in natural flavor or aroma.Thus, the primary requirement is that the amount selected be effective,i.e., sufficient to alter the organoleptic characteristics of the parentcomposition, whether foodstuff per se or flavoring composition. Thus,the use of insufficient quantities of the 4- or 5-phenyl-pentenal ordi-lower alkyl acetal or lower alkylene acetal thereof will, of course,substantially vitiate any possibility of obtaining the desired resultswhile excess quantities prove needlessly costly and in extreme cases,may disrupt the flavor-aroma balance, thus proving self-defeating.Accordingly, the terminology "effective amount" and "sufficient amount"is to be accorded a significance in the context of the present inventionconsistent with the obtention of desired flavoring effects.

Thus, and with respect to ultimate food compositions, it is found thatquantities of 4- or 5-phenyl-pentenal or di-lower alkyl acetal or loweralkylene acetal thereof ranging from a small but effective amount, e.g.,0.1 part per million up to about 20 per million by weight based on totalcomposition are suitable. Concentrations in excess of the maximumquantities stated are not normally recommended since they fail toprovide commensurate enhancement of organoleptic properties. In thoseinstances wherein the 4- or 5-phenyl-pentenal or di-lower alkyl acetalor lower alkylene acetal thereof is added to the foodstuff as anintegral component of a flavoring composition, it is, of course,essential that the total quantity of flavoring composition employed besufficient to yield an effective 4- or 5-phenyl-pentenal (or di-loweralkyl acetal or lower alkylene acetal thereof) concentration in thefoodstuff product.

Food flavoring compositions prepared in accordance with the presentinvention preferably contain the 4- or 5-phenyl-pentenal or di-loweralkyl acetal or lower alkylene acetal thereof in concentrations rangingfrom about 0.4% up to 20% by weight, based on the total weight of saidflavoring composition.

The compositions described herein can be prepared according toconventional techniques well known in the art for such purposes. Thus,liquid products as typified by cake batters egg nog and chocolate milkcan be formulated by merely admixing the involved ingredients within theproportions stated in a suitable blender to obtain the desiredconsistency, homogeneity of dispersion, etc. Alternatively, flavoringcompositions in the form of particulate solids can be convenientlyprepared by admixing the 4- or 5-phenyl-pentenal or di-lower alkylacetal or lower alkylene acetal thereof with, for example, gum arabic,gum tragacanth, carrageenan and the like, and thereafter, spray-dryingthe resultant mixture whereby to obtain the particulate solid product.Pre-prepared flavor mixes in powder form e.g., cocoa mix may be obtainedby mixing the dried solid components e.g., milk solids, sugar and thelike and 4- or 5-phenyl-pentenal or di-lower alkyl acetal or loweralkylene acetal thereof in a dry blender until the requisite degree ofuniformity is achieved.

It is presently preferred to combine with the 4- or 5-phenyl-pentenal ordi-lower alkyl acetal or lower alkylene acetal thereof the followingflavoring adjuvants: vanillin, heliotropine, amyl isovalerate, butylisovalerate, methyl cyclopentenolone, citral, amyl alcohol, ethylalcohol, phenyl ethyl acetate, di-acetyl, isoamylalcohol furfural,phenyl acetic acid, isovaleraldehyde, phenyl ethyl alcohol and maltoland mixtures thereof.

The compounds of our invention have been found to be useful in perfumerywhere twiggy, cuminic, citrus, green, cutgrass, linseed or cinnamonnotes are desired. The 4- or 5-phenyl-pentenals or di-lower alkylacetals or lower alkylene acetals thereof of this invention and anauxiliary perfume ingredient, including, for example, alcohols,aldehydes, nitriles, esters, cyclic ethers, and natural essential oils,may be admixed so that the combined odors of the individual componentsproduce a pleasant or desired fragrance. Such perfume compositionsusually contain (a) the main note or the "bouquet" or foundation stoneof the composition; (b) modifiers which round off and accompany the mainnote; (c) fixatives which include odorous substances which lend aparticular note to the perfume throughout all stages of evaporation andsubstances which retard evaporation; and (d) topnotes which are usuallylow boiling fresh smelling materials.

In perfume compositions the individual component will contribute itsparticular olfactory characteristics, but the overall effect of theperfume composition will be the sum of the effects of each of theingredients. Thus, the individual compounds of this invention, ormixtures thereof, can be used to alter the aroma characteristics of aperfume composition, for example, by utilizing or moderating theolfactory reaction contributed by another ingredient in the composition.

The amount of the acetal compound of this invention which will beeffective in perfume compositions depends in many factors, including theother ingredients, their amounts and the effects which are desired. Ithas been found that perfume compositions containing as little as 1% ofthe compounds of this invention or even less, can be used to impart ascent odor to soaps, cosmetics, and the other products. The amountemployed can range up to 20% of the fragrance components and will dependon considerations of cost, nature of the end product, the effect desiredon the finished product and the particular fragrance sought.

The 4- and 5-phenyl-pentenals or di-lower alkyl acetals and loweralkylene acetals thereof of this invention are useful in a perfumecomposition as an olfactory component in detergents and soaps; spaceodorants and deodorants; perfumes; colognes; toilet waters; bathpreparations, such as bath oils and bath solids; hair preparations, suchas lacquers, brilliantines, pomades and shampoo; cosmetic preparations,such as creams, deodorants, hand lotions, and sun screens; powders, suchas talcs, dusting powders, face powders and the like. When used as anolfactory component of a perfumed article, as little as 100 ppm of oneor more of the preferred acetals of this invention will suffice toimpart either a green, balsamic, cinnamic-like character to the topnoteof the fragrance employed or a green, rosy character to the topnote ofthe fragrance employed or a green, rosy note to the body of thefragrance employed. Generally, no more than 0.5% of the compounds ofthis invention based on the ultimate end product is required in theperfume composition.

In addition, the perfume composition or fragrance composition of thisinvention can contain a vehicle or carrier for the acetals alone or withother ingredients. The vehicle can be a liquid such as an alcohol,non-toxic alcohol, non-toxic glycol, or the like. The carrier can alsobe an absorbent solid, such as a gum (e.g. gum arabic) or components forencapsulating the composition (such as gelatin).

It will thus be apparent that the acetals according to the presentinvention can be utilized to alter the sensory property, particularlyorganoleptic properties, such as flavor and/or fragrance of a widevariety of consumable materials.

The following Examples are given to illustrate embodiments of theinvention as it is presently preferred to practice it. It will beunderstood that these Examples are illustrative, and the invention isnot to be considered as restricted thereto except as indicated in theappended claims.

EXAMPLE I PREPARATION OF 4-PHENYL-4-PENTENAL

3.50 grams of di(trimethylsilyl)amine is dissolved in 15 ml diethylether and stirred at 0° C as 12.5 ml of 1.6 N n-butyl lithium in hexaneis added by syringe at 0° C. 2.50 Grams of the Schiff base ofacetaldehyde with cyclohexylamine is added. The resulting mixture isthen cooled to -70° C and 4.0 grams of α-bromomethyl styrene is added.The reaction mass is then allowed to warm to room temperature and ismaintained at approximately 10° C for a period of 12 hours. 10 ml ofwater is then added to the reaction mass followed by approximately 4 mlof concentrated hydrochloric acid whereby the pH of the reaction mass is1.

The resulting mixture was extracted with diethyl ether and the productwas isolated as follows: The ether solution was stirred with an aqueoussolution containing 1.5 grams of Girard's reagent P and 1 ml aceticacid. After approximately one hour, the organic phase was separated fromthe aqueous phase and the aqueous phase is extracted twice with diethylether. The aqueous phase is then treated with 2 ml. concentratedhydrochloric acid and stirred with diethyl ether for approximately 4hours. The resulting mixture separates into two phases and the phasesare separated. The diethyl ether layer is washed with water andsaturated sodium bicarbonate and then dried over anhydrous sodiumsulfate and evaporated to give 0.5 gram of a light yellow oil which is98-99% pure (as determined by GLC). NMR, mass spectral and IR analysisyield the information that the resulting product is 4-phenyl-4-pentenal.

The NMR analysis is as follows:

    ______________________________________                                        ppm       Interpretation                                                      ______________________________________                                        9.76                                                                                     ##STR19##    (s)       1H                                          7.31      Aromatic protons        5H                                          5.08 5.30                                                                                ##STR20##              2H                                          2.68      CCH.sub.2 +             4H                                                    CH.sub.2 CO                                                         ______________________________________                                    

EXAMPLE II PREPARATION OF 5-PHENYL-2-PENTENAL

1.34 grams (0.01 mole) of 3-phenyl-propionaldehyde is dissolved in 10 mlof benzene along with 3.25 grams of formyl methylene triphenylphosphorane. The resulting mixture is refluxed for a period of 15 hours.The solvent is then evaporated from the reaction mass and the resultingresidue is extracted several times with isopentane. The solvent is thenevaporated yielding 0.90 grams of a yellow oil consisting of 85%5-phenyl-2-pentenal confirmed by IR, NMR, GLC and mass spectralanalysis. The NMR analysis of 5-phenyl-2-pentenal is as follows:

    ______________________________________                                        ppm       Interpretation                                                      ______________________________________                                        9.46      HCO -          (d)       1H                                         7.20      Aromatic protons         5H                                          6.80                                                                                    ##STR21##      (m)       1H                                        6.08                                                                                     ##STR22##     (m)       1H                                         2.71                                                                                     ##STR23##     (m)       4H                                         ______________________________________                                    

EXAMPLE III PREPARATION OF 4-PHENYL-2-PENTENAL AND 4-PHENYL-3-PENTENAL

2.20 grams of diisopropylamine in 2.5 ml ether is admixed with 9.0 ml of2.3N phenyl lithium (in a solvent containing 70 parts of benzene and 30part of diethyl ether) and the resulting mixture is stirred at 0° C fora period of 15 minutes. 2.60 Grams of the cyclohexylimine ofacetaldehyde is added at 0° C and the resulting mixture is stirred for aperiod of 30 minutes. The mixture is then cooled using a dry ice bath to-70° C and 2.68 gms of hydrotropic aldehyde is added thereto. Themixture is then allowed to warm gradually and kept at room temperaturefor a period of approximately 15 hours. Water is added to the reactionmass at this point and the mixture is stirred for a period of 15minutes. The two resulting liquid phases are then separated and theorganic phase is evaporated. The resulting organic residue is then steamdistilled from aqueous oxalic acid (15 grams in 150 ml. water) yielding250 ml. distillate. The distillate is then extracted with diethyl etherand the ether extract is washed using aqueous sodium bicarbonate, anddried over anhydrous sodium sulfate and evaporated yielding 2.10 gramsof a yellow oil which is a mixture of 4-phenyl-2-pentenal and4-phenyl-3-pentenal. Each of the 4-phenyl-2-pentenal and4-phenyl-3-pentenal is separated using gas liquid chromatography andidentified using IR, NMR and GLC techniques. The NMR spectrum of4-phenyl-2-pentenal is as follows:

    ______________________________________                                        ppm       Interpretation                                                      ______________________________________                                        9.51      H -CO         (d)       1H                                          7.20      Aromatic protons                                                                            (m)       5H                                          6.90      H -CCCO       (m)       1H                                          6.06      C H -CCO      (m)       1H                                          5.70      Ar H -CCC     (m)       1H                                          1.44                                                                                     ##STR24##    (d)       3H                                          ______________________________________                                    

EXAMPLE IV PREPARATION OF 5-PHENYL-4-PENTENAL

1.20 grams of diisopropyl amine is dissolved in 20 ml diethyl ether andstirred at 0° C as 4.4 ml of 2.3N phenyl lithium is added by syringe.After several minutes, 1.30 grams of the imine of cyclohexylamine withacetaldehyde is added. After 15 minutes at 0° C the mixture is cooledusing a dry ice bath to -70° C and 2.00 grams of cinnamyl bromide isadded. The reaction mass is then allowed to warm to room temperature andmaintained at approximately 20° C for a period of 5 hours. Water is thenadded to the reaction mass followed by 10% sulfuric acid in order thatthe pH of the reaction mass is approximately 1. The mixture is thenstirred for approximately 15 minutes and the organic phase is separatedand washed with water and then saturated sodium bicarbonate. The organiclayer is then evaporated and the resulting residue is stirred with 3.0grams of Girard reagent P* in water with 1 ml of acetic acid. Afterapproximately one half hour the resulting aqueous layer is extractedseveral times with diethyl ether. The ether extract is discarded and theaqueous layer is then treated with 3 ml of concentrated hydrochloricacid and then extracted with diethyl ether. The diethyl ether layer isthen washed with water, saturated sodium bicarbonate solution, driedover anhydrous sodium sulfate and evaporated to yield 0.64 grams of ayellow oil having a purity of 99.5%. IR, NMR and mass spectral anaylsisyield information that the product is 5-phenyl-4-pentenal.

The NMR analysis of 5-phenyl-4-pentenal is as follows:

    ______________________________________                                        ppm        Interpretation                                                     ______________________________________                                        9.76       HCO -             (s)     1H                                       7.26       Aromatic protons  (m)     5H                                       6.50-6.00  Olefinic protons  (m)     2H                                       2.54       CCH.sub.2  + CH.sub.2 CO  4H                                       ______________________________________                                    

EXAMPLE V Narcisse Fragrance Formulation

The following mixture is prepared:

    ______________________________________                                        Ingredients           Parts                                                   ______________________________________                                        Phenyl ethyl phenyl acetate                                                                         15                                                      4-Phenyl-4-pentenal   10                                                      4-Phenyl-2-pentenal   5                                                       Heliotropine          20                                                      Paracresyl phenyl acetate                                                                           5                                                       Acetyl isoeugenol     10                                                      Benzyl acetate        3                                                       Ylang                 2                                                       Isoeugenol            5                                                       Paracresol            1                                                       Nerol coeur           15                                                      Phenyl ethyl alcohol  20                                                      Terpineol             20                                                      Geraniol coeur        20                                                      Linalool              25                                                      Benzyl alcohol        50                                                      ______________________________________                                    

The 4-phenyl-4-pentenal imparts a twiggy cortex lemony note therebyimproving the above narcisse formulation. The 4-phenyl-2-pentenalimparts a green, styrallyl, cuminic note to the narcisse formulation.

EXAMPLE VI New Mown Hay Perfume Formulation

The following formulation is prepared:

    ______________________________________                                        Ingredients           Parts                                                   ______________________________________                                        Honey base            25                                                      Lavandin              60                                                      Hawthone              20                                                      Acetanisol            5                                                       n-Butyl quinoline     3                                                       Anisic aldehyde       15                                                      Chamomile             1                                                       Mate absolute 50%     5                                                       Coumarin              10                                                      5-Phenyl-2-pentenal   10                                                      5-Phenyl-4-pentenal   5                                                       ______________________________________                                    

The 5-phenyl-2-pentenal imparts to the above formulation a cutgrass,cinnamon note. The 5-phenyl-4-pentenal imparts to this formulation anatural, fatty, green undertone.

EXAMPLE VII GRAPEFRUIT FLAVOR

The following formulation is prepared:

    ______________________________________                                        Ingredients          Parts                                                    ______________________________________                                        Grapefruit oil       92                                                       Bergamot oil         2                                                        Citral               3                                                        Amyl alcohol         1                                                        Ethyl acetate        1                                                        5-Phenyl-4-pentenal                                                           diethyl acetal       1                                                        Ethyl alcohol        900                                                                           1000                                                     ______________________________________                                    

When the above grapefruit formulation is added to sucrose-sweetened,non-flavored, carbonated beverages at the rate of 0.1%, an excellentgrapefruit drink is prepared. The 5-phenyl-4-pentenal diethyl acetalgives a fruitier peeliness to the above formulation thereby making itmore desirable than the formulation without said 5-phenyl-4-pentenaldiethyl acetal. This effect rendered by the 5-phenyl-4-pentenal diethylacetal can also be achieved by using 0.5 parts of 5-phenyl-2-pentenaldiethyl acetal in the above formulation.

EXAMPLE VIII COCOA FLAVOR

The following formulation is prepared:

    ______________________________________                                        Ingredients             Parts                                                 ______________________________________                                        Dimethyl sulfide        0.2                                                   Phenyl ethyl acetate    0.6                                                   Diacetyl (10% in propylene glycol)                                                                    0.2                                                   Isoamyl alcohol         0.1                                                   Furfural (50% in propylene glycol)                                                                    0.2                                                   Phenyl acetic acid      12.0                                                  4-Phenyl-4-pentenal ethylene                                                  glycol acetal           20.0                                                  Isovaleraldehyde        38.0                                                  Phenyl ethyl alcohol    3.0                                                   Benzaldehyde            1.0                                                   Maltol                  20.0                                                  Vanillin                60.0                                                  Ethyl alcohol           844.7                                                 ______________________________________                                    

The 4-phenyl-4-pentenal propylene glycol acetal improves the cocoa-likenote in this otherwise bland chocolate flavor formulation which does notcontain said acetal. The 4-phenyl-4-pentenal ethylene glycol acetal canbe replaced by 60 parts of 4-phenyl-4-pentenal diethyl acetal and thesame effect will be imparted to the overall formulation.

EXAMPLE IX BASIC WALNUT FORMULATION

The following formulation is prepared:

    ______________________________________                                        Ingredients             Parts                                                 ______________________________________                                        Vanillin                5.0                                                   Heliotropine            5.0                                                   Sage Clary French       0.1                                                   Patchouli Oil 1% (in 95% ethanol)                                                                     0.2                                                   Benzaldehyde            0.6                                                   Methyl cyclopentenolone 9.0                                                   Methyl cyclopentenolone valerate                                                                      5.0                                                   Amyl isovalerate        10.0                                                  Butyl isovalerate       7.0                                                   Propylene glycol        150.0                                                 Foenugreek, solid extract                                                     (10% in propylene glycol/water                                                (1:1))                  800.0                                                 ______________________________________                                    

The addition of 4-phenyl-4-pentenal diisopropyl acetal at the rate of 5%to the basic formulation adds a note as found in fresh walnut kernels,improving the natural character of this flavor. Both the flavor with the4-phenyl-4-pentenal diisopropyl acetal and without the4-phenyl-4-pentenal diisopropyl acetal were compared at the rate of 20ppm in water.

What is claimed is:
 1. A compound having the structure: ##STR25##wherein A is the moiety: ##STR26## and wherein R_(b) and R.sub. b 'separately are the same or different lower alkyl.
 2. The compound ofclaim 1 wherein R_(b) and R.sub. b ' are each ethyl.
 3. A compoundhaving the structure: ##STR27##